Red Wine Braised Short Ribs are the perfect comfort food, featuring melt-in-your-mouth beef short ribs slow-cooked in a rich red wine sauce. This savory dish is ideal for special occasions, cozy family dinners, or any time you crave a deeply flavorful meal. The combination of tender beef and bold red wine makes this dish irresistible, especially when paired with mashed potatoes or crusty bread to soak up the sauce.

Ingredients

• 4 lbs bone-in beef short ribs
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar (optional, for sweetness)
• 2 tablespoons all-purpose flour (optional, for thickening)

Optional Add-Ins:

• ½ teaspoon crushed red pepper flakes for a hint of heat
• 1 cup mushrooms for added earthiness

For Serving:

• Mashed potatoes, polenta, or crusty bread
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C).

Step 2: Sear the Short Ribs

1. Season the short ribs generously with salt and black pepper.
2. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
3. Sear the short ribs on all sides, 2-3 minutes per side, until browned and crispy. Transfer the ribs to a plate and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened and beginning to brown.
2. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

Step 4: Deglaze with Red Wine

1. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes to allow the wine to reduce slightly.

Step 5: Add Broth and Herbs

1. Stir in the beef broth, rosemary, thyme, and bay leaves. Add the seared short ribs back into the pot, ensuring they are mostly submerged in the liquid.
2. Add the balsamic vinegar, Worcestershire sauce, and brown sugar (if using) for depth of flavor.

Step 6: Braise the Short Ribs

1. Cover the Dutch oven with a lid and transfer to the preheated oven.
2. Braise for 2½ to 3 hours, or until the short ribs are tender and falling off the bone.

Step 7: Thicken the Sauce (Optional)

1. Once the short ribs are cooked, remove them from the pot and set aside, covered with foil to keep warm.
2. If the sauce is too thin, simmer it on the stovetop until reduced and thickened, or whisk 2 tablespoons of flour with a small amount of water to create a slurry and stir it into the sauce.

Step 8: Serve

1. Serve the Red Wine Braised Short Ribs over mashed potatoes, polenta, or with crusty bread. Spoon the sauce over the ribs, and garnish with fresh parsley.

Cooking Notes

• Red Wine: Use a bold, dry red wine like Cabernet Sauvignon or Merlot for the best flavor. If you prefer to skip the alcohol, you can substitute the wine with additional beef broth or a non-alcoholic red wine.
• Searing the Ribs: Don’t skip searing the ribs! This step adds deep flavor and enhances the texture of the dish.

Variations

1. Mushroom Braised Short Ribs

Add 1 cup of mushrooms to the pot with the vegetables for an earthy twist. The mushrooms will soak up the rich sauce and add even more depth to the dish.

2. Spicy Braised Short Ribs

Add ½ teaspoon of crushed red pepper flakes to the wine sauce for a slight heat that balances the richness of the beef.

3. Herb-Infused Short Ribs

For extra herbal notes, add a handful of fresh sage or oregano along with the rosemary and thyme to create an aromatic, flavor-packed dish.

4. Short Ribs with Vegetables

For a heartier meal, add potatoes or parsnips during the last hour of braising. They’ll absorb the delicious flavors of the sauce and become tender along with the ribs.

Keto Version and Low-Carb Adjustments

For a keto-friendly version:

• Skip the brown sugar and use a sugar-free substitute if needed.
• Use a sugar-free Worcestershire sauce.
• Serve with cauliflower mash or zucchini noodles instead of mashed potatoes or bread.

Frequently Asked Questions (FAQs)

Q: Can I make Red Wine Braised Short Ribs ahead of time?
Yes! This dish can be made 1-2 days ahead of time. After cooking, let the ribs cool, then refrigerate them in the sauce. Reheat the ribs gently on the stovetop or in the oven before serving.

Q: How do I store leftovers?
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: Can I use boneless short ribs?
Yes, you can use boneless short ribs, though bone-in ribs tend to be more flavorful. Adjust the cooking time slightly, as boneless ribs may cook faster.

Q: What sides pair well with this dish?
Mashed potatoes, polenta, or crusty bread are classic choices. You can also serve the short ribs with roasted vegetables, sautéed greens, or a simple salad to balance the richness of the dish.

Q: Can I use a slow cooker instead of the oven?
Yes! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the ribs are tender.

These Red Wine Braised Short Ribs are a luxurious and deeply flavorful dish that’s perfect for a special dinner or when you’re craving comfort food. The slow braising process creates fall-apart tender ribs in a rich, wine-infused sauce that’s perfect for soaking up with mashed potatoes or bread. Customize the recipe with your favorite herbs and vegetables, and enjoy the cozy, hearty flavors of this classic dish.